For my apfelwein, I followed EdWort's recipe religiously, with only a few minor alterations as follows: instead of the recommended five gallons of apple juice, I substituted one gallon apple juice and four gallons freshly pressed sweet vidalia onion juice because I ran into a screaming deal on the onions at the local Farmer's Market (I will not bore you with my true sob story of the ensuing nightmare of juicing the sweet onions, but only suggest that if you also want to attempt this approach, my experience indicates that you should consider an outdoor venue - live and learn); instead of Montrachet, I went with Fleischman's; rather than 2 lbs dextrose, I chose to use a quart of blackstrop molasses to provide that sulphorous fragrance. It's now thirty days in the Better Bottle, and though my SWMBO and much of the surrounding community seem to find the fragrance objectionable, I myself have been unable to verify this opinion ever since onion-pressing time. The color is truly hideous, and the clarity opaque. 
Okay, charge me with a PUI (posting under the influence), my apfelwein does differ from Ed's recipe in that I used cane rather than corn. Thirty days in the primary, and am impatiently awaiting a taste in a couple weeks. Thanks to Ed and HBT for making it easy for us first-timers.
Okay, charge me with a PUI (posting under the influence), my apfelwein does differ from Ed's recipe in that I used cane rather than corn. Thirty days in the primary, and am impatiently awaiting a taste in a couple weeks. Thanks to Ed and HBT for making it easy for us first-timers.
